Marcus Nilsson

Recipe Summary

15 mins
5 mins
20 mins
Makes 4 to 6 servings


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of water to a boil. Add the linguine and salt and cook for 7 minutes. As the linguine cooks, bring the wine to a simmer in a small saucepan. Drain the linguine and return it to the pot. Pour the wine into the pot with the pasta and place it over medium-high heat. Cook, tossing occasionally, until the wine is almost completely absorbed, about 5 minutes. Remove from heat, add the oil, and toss. Divide the linguine among bowls and sprinkle with the Romano, pepper, and lemon zest.Tip: Freshly cracked black pepper has a more assertive flavor than finely ground. To crack whole peppercorns, place them in a resealable plastic bag and press firmly with the flat side of a chef's knife or the bottom of a heavy skillet.


Nutrition Facts

375 calories; calories from fat 19%; fat 3g; saturated fat 3g; cholesterol 45mg; sodium 435mg; carbohydrates 52g; fiber 1g; sugarsg; protein 14g.